HOISIN PORK TENDERLOIN
In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.
Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.
GLAZED PORK TENDERLOIN WITH PINEAPPLE
A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Heat broiler. Place pineapple slices on a foil-lined baking sheet.
- In a small bowl, combine hoisin sauce, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
- Place pork in broiler, about 4 inches from heat; place pineapple in oven. Broil pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from broiler (let rest at least 10 minutes before slicing; temperature will rise to 160 degrees as pork sits). Turn pineapple slices; cook until browned in spots, about 10 minutes more.
- Halve pineapple slices; arrange on a platter with sliced pork. Drizzle pork with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.
Nutrition Facts : Calories 292 g, Fat 6 g, Fiber 1 g, Protein 36 g
HOISIN AND HONEY GLAZED PORK CHOPS
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut scallions diagonally into 2-inch pieces.
- Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
- Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes.
- Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.
GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
HONEY HOISIN PORK TENDERLOIN
If you don't have a grill, the pork tenderloin can be cooked in a cast iron pan or grill pan on the stove top.
Provided by msmart
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat the grill to high heat.
- Combine first 6 ingredients in a small bowl. Pour ¾ of the mixture into a large zip-top plastic bag; reserve remaining mixture. Add pork to bag; seal and marinate in refrigerator for 45 minutes or up to overnight, turning bag occasionally. If you marinate for 30 minutes or less, keep the pork out at room temperature.
- Remove pork from bag and pat dry with a paper towel; discard marinade. Grill pork on medium-high heat, about 4 minutes per side.
- Grill until a thermometer registers 160° (slightly pink) or 165 (medium).
- Let pork rest for 5 minutes. Cut into thin slices and drizzle with the remaining honey mixture. Sprinkle with sesame seeds and serve warm.
Nutrition Facts : Calories 129 kcal, Carbohydrate 8 g, Protein 16 g, Fat 2 g, Cholesterol 49 mg, Sodium 558 mg, Sugar 7 g, ServingSize 1 serving
GRILLED HOISIN MARINATED PORK WITH PINEAPPLE-GRILLED GREEN ONION RELISH
Steps:
- Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.
RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH
Steps:
- For the relish:
- Heat the grill over high heat.
- Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- For the glaze:
- Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
- Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
- Heat the grill over high heat.
- Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
- Serve the pork with the relish.
HOISIN HONEY GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE
Make and share this Hoisin Honey Glazed Pork Tenderloin With Grilled Pineapple recipe from Food.com.
Provided by Ambervim
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare outdoor grill for covered direct grilling over medium heat. In small bowl, combine hoisin, honey, ginger, and oil.
- Place pork on hot grill rack. Cover grill and cook pork 18 to 20 minutes, turning occasionally.
- With serrated knife, cut pineapple half into 4 wedges. Rub cut sides of pineapple with brown sugar.
- Grill pineapple 10 minutes or until browned on both sides, turning over once. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on instant-read thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes. Transfer pineapple to platter.
- Thinly slice pork and serve with pineapple wedges.
Nutrition Facts : Calories 337.6, Fat 7.4, SaturatedFat 2.2, Cholesterol 103.1, Sodium 344.1, Carbohydrate 33.9, Fiber 2.2, Sugar 26.6, Protein 33.9
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- Preheat the grill on medium high. Once the grill is ready, grill the pork tenderloin for 5-7 minutes on each side, basting with the remaining marinade throughout. If the pork if not cooked enough (it should get to an internal temp of 150-160) move it to the top rack in the grill to continue cooking. This will prevent it from burning.
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- In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes. Add tenderloins and stir to coat all over. Seal and refrigerate at least 3 hours, turning bag over occasionally. (I refrigerated this overnight.)
- Preheat oven to 500°F. Line small roasting pan with foil. Spray a cooling or cooking rack with nonstick spray, and place on top of pan. Place tenderloins on rack. Add 1/2 cup water to the marinade bag and pour the liquid into a small saucepan.
- Roast meat for 9 minutes. Turn pork and continue to roast on the other side until a thermometer inserted in the center registers 160°F, about 9 minutes more. Remove from oven, and allow meat to rest 8 minutes.
- While the meat rests, bring marinade to a low boil. Boil slowly for 6 minutes. Remove from heat and stir butter into the marinade.
GRILLED PORK TENDERLOIN WITH HOISIN SESAME SAUCE - RECIPE GIRL
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Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 389 per serving
- Combine hoisin sauce, honey, sherry and sesame oil in a small saucepan. Bring to a boil, stirring constantly. Reduce heat to low and cook until slightly thickened, about 2 to 3 minutes. Remove from heat and cool. Remove 1/3 of the sauce and set aside.
- Trim pork tenderloins of all fat and silverskin. Butterfly the pork by cutting down the center lengthwise to within 3/4-inch of the bottom. Press pork open and flatten. Brush all over with 1/3 of the sauce. Cover and refrigerate to let marinate for 4 to 6 hours.
- Preheat the grill, and make sure it is well greased. Remove the pork from refrigerator and let stand 15 minutes at room temperature. Grill about 6 minutes per side, or until internal temperature reaches 145. Let pork stand 5 minutes while reheating the leftover sauce. Serve the pork drizzled with the remaining sauce and sprinkle with cilantro.
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- Make the honey-hoisin sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, honey, garlic, ground ginger and 2/3 of the chopped green onions.
- Reserve and refrigerate 1/4 cup of the honey-hoisin sauce. Place the rest of the sauce in a large zip-top bag and add the pork tenderloin. Seal the bag and place in the refrigerator to marinate the pork for 30 minutes or overnight.
- Heat 1 tablespoon of the olive oil in an oven safe skillet over medium-high heat. I use my cast iron skillet. (If you do not have an oven safe skillet, you can transfer the pork to a baking dish after browning it on the stove.) When the pan is hot, add the pork tenderloin and brown on all four sides, 1-2 minutes per side. (Discard any marinade left in the zip-top bag, since it touched the raw pork.) Remove pan from the heat.
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- In a small bowl mix the soy, ketchup, brown sugar, dry sherry, garlic, honey, hoisin and ginger until combined.
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